Beyond the Moon Cookbook -- Enchiladas w/Jalapeno & Cilantro Sauce

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* Exported from MasterCook *

 

Enchiladas with Jalapeno and Cilantro Sauce

 

Recipe By :Beyond the Moon Cookbook, Ginny Callan

Serving Size : 6 Preparation Time :0:00

Categories : Beyond the Moon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 corn tortillas

butter or margarine for brushing

salsa for brushing

FILLING:

2 tablespoons canola oil

5 cloves garlic -- peeled & minced

3/4 cup chopped onion -- (1 medium onion)

1 cup chopped red bell pepper

1 cup chopped green bell pepper

2 cups cooked brown rice -- (to 2 1/4 cups)

1 large tomato -- diced (1 cup)

1/2 teaspoon salt

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup grated extra-sharp Cheddar cheese -- (4 ounces)

1 cup grated jalapeno pepper-jack cheese -- (4 ounces)

SAUCE:

2 cloves garlic -- peeled & coarsely chopped

1 small jalapeno pepper -- sliced

1/2 cup chopped fresh cilantro

1/2 cup sour cream

1/2 cup plain yogurt

1/4 cup salsa

1/4 teaspoon salt

1/2 teaspoon ground cumin

2 scallions -- thinly sliced

 

Heat a skillet over medium heat. Brush the tortillas with a dab of butter and

salsa and fry them lightly, about 30 seconds on each side. Set aside.

Preheat the oven to 400 ° F.

For the filling: Heat the oil in a skillet over medium heat. Saute the garlic,

onion, and red and green peppers until tender, about 5 minutes. Remove the pan

from the heat, and stir in the rice, tomato, salt, cumin, chili powder, and

cheeses.

Spread the tortillas on a work surface. Divide the filling among them, placing

about 1/3 cup in a line down the center of each. Spread the filling and roll up

the tortillas. Place the tortillas, seam side down, on a large baking sheet.

Bake for 10 to 15 minutes, until the cheese has melted.

Meanwhile, prepare the sauce: In a blender or food processor, puree the garlic,

jalapeno, and cilantro with the sour cream and yogurt. Add the salsa, salt, and

cumin, and process until smooth. Pour the sauce into a saucepan and stir in the

scallions.

Just before serving, heat the sauce until hot and spoon it over the enchiladas

and serve.

 

Typed by Karen C. Greenlee <greenlee

 

Copyright:

" 1996 by Virginia Callan "

 

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Per serving: 463 Calories (kcal); 23g Total Fat; (44% calories from fat); 16g

Protein; 49g Carbohydrate; 48mg Cholesterol; 643mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

3 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2536 916 0 0 0 0 0 0 0 0 0 0